Vegetarian Chili with Corn and Soy Beans

Here is a tasty recipe for a small budget. This is where the chili comes in—this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour!

If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But it’s honestly so tasty that you can eat it plain!

You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.

Preparation: 5 minutes

Cooking: 1 hour

Total: 1 hour 5 minutes

Servings: 4

Ingredients

1 tablespoon olive oil

1 large chopped onion

3 chopped garlic cloves

1 can (28 oz) drained diced tomatoes

1 can (28 oz) crushed tomatoes

2 tablespoons tomato paste

1 to 2 tablespoons chili spices

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon sugar

3/4 cup frozen corn kernels

3/4 cup canned red kidney beans, rinsed and drained

3/4 cup thawed frozen soy beans (edamame)

Preparation

In a saucepan, heat the oil to medium or high intensity and brown the onion and garlic for 1 to 2 minutes.